Pork Medallions with Grainy Mustard Sauce

Name: Pork Medallions with Grainy Mustard Sauce
Yield: Serves 4 (serving size: about 3 ounces pork and 2 tablespoons sauce)
Ingredients: 1 tablespoon olive oil; 1 (1-pound) pork tenderloin, cut crosswise into 8 slices; ½ teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper; 1 ½ tablespoons whole-grain Dijon mustard (such as Maille); 1 tablespoon unsalted butter; ½ cup unsalted chicken stock (such as Swanson); 1 teaspoon all-purpose flour

6 Ratings
6 Reviews

Supper doesn't get any simpler than one pan and five ingredients. To easily round out the plate for this elegant entrée, serve with a spinach salad and roasted potatoes or a bed of wild rice, and sprinkle with chopped fresh parsley.

By Deb Wise

Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4 (serving size: about 3 ounces pork and 2 tablespoons sauce)

Nutrition Info

Ingredients

1 tablespoon olive oil
1 (1-pound) pork tenderloin, cut crosswise into 8 slices
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 ½ tablespoons whole-grain Dijon mustard (such as Maille)
1 tablespoon unsalted butter
½ cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour

Directions

Step 1
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

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Step 2
Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

200 calories; fat 9.5g; saturated fat 3.1g; mono fat 4.1g; poly fat 0.9g; protein 26g; carbohydrates 2g; cholesterol 81mg; iron 1mg; sodium 464mg; calcium 10mg.

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daneanp

01/01/2018

I got a new cast iron skillet for Christmas and wanted to try it out. This was a good choice as I got a nice sear on the pork yet it was still very tender. The sauce thickened up quickly, so be ready to go with your sides at the end. Tonight was garlic-mashed potatoes and steamed broccoli.

mrscrazyed

11/20/2017

Made this exactly as called for and it turned out great. Warning: have all your side dishes ready to go before you add the mustard and butter to the pan. The sauce thickens quickly; I had to add a little more stock to thin it out. Didn't hurt the dish, just saying. . . .

Lakies04

08/08/2016

Good flavour combo and very easy to make. I keep the ingredients on hand for a quick prep.

DBfromFL

01/16/2016

This recipe was very basic and simple, but I really enjoyed the creamy, grainy mustard sauce on the pork tenderloin. I had to add an extra tsp of flour to get my sauce a bit thicker, but otherwise followed the recipe as written. I will definitely make this again!

Ashlie028

07/19/2015

Super easy to make in a pinch. Served with mashed potatoes.

Shushka

07/12/2015

I enjoyed this recipe - it was simple and tasty.

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